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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tuscan-Style Lamb on Grilled Bread

Source: dLife

Herb marinated thin slices of lamb on top of grilled bread with a pepper garnish.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	474.0

Total Carbs	30.6 g

Dietary Fiber	1.9 g

Sugars	2.2 g

Total Fat	25.1 g

Saturated Fat	9.8 g

Unsaturated Fat	1.9 g

Potassium	334.6 mg

Protein	27.9 g

Sodium	664.0 mg

Dietary Exchanges 25.1 Fat, 0.4 Vegetables, 3.3 Meat, 1.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp chopped parsley 1.0
1 tbsp fresh rosemary 1.0
1 tbsp fresh thyme 1.0
1 tbsp fresh sage 1.0
1 tbsp white wine vinegar 1.0
1 tsp extra virgin olive oil 0.25
0 1/4 tsp black pepper 2.0
2 each medium garlic cloves 1.0
1 lb whole leg of lamb 0.25
0 1/4 tsp salt 1.0
1 each cooking spray 8.0
8 oz French bread baguette 4.0
4 oz roasted red peppers with brine

Directions

Whisk together parsley, rosemary, thyme, sage, vinegar, oil, pepper, and garlic and pour into a large resealable plastic bag.
Slice lamb into 8 1/4-inch thick pieces. Lay each slice between 2 layers of plastic wrap and flatten to 1/8-inch thickness with a meat mallet or heavy rolling pin.
Place lamb in plastic bag with marinade, close tightly, and let rest in refrigerator for at least 8 hours, flipping a few times. Take lamb out of bag and throw away marinade.
Preheat grill.
Season lamb with salt. Arrange lamb on a cooking spray coated grill rack and cook 1 minute per side, or until preferred degree of doneness.
Slice bread in half horizontally and brush each piece with cooking spray. Lay bread, cut side down on grill rack and toast 2 minutes or until lightly browned.
Slice bread into 16 pieces. When ready to serve, either top each bread piece with lamb and peppers or let guests prepare it themselves.